* Place 4 ounces uncooked wide rice sticks (rice-flour noodles) in boiling water to cover; let stand 5 minutes. Drain; place noodles in a bowl. Combine 2 tablespoons minced shallots, 3 tablespoons rice vinegar, 2 tablespoons low-sodium soy sauce, 1 tablespoon dark sesame oil, 1 tablespoon canola oil, and 1/2 teaspoon chile paste with garlic. Drizzle vinegar mixture over noodles; toss well. Sprinkle with 3 tablespoons chopped fresh cilantro and 2 tablespoons chopped peanuts.